woohoo! New Year's Eve day was the day!
Loosely based on the Third Nipple Trippel from Radical Brewing:
10.5 lbs. Belgian Pilsener Malt
2.5 lbs. Munich Malt
1.0 lb Torrified Wheat
3 lbs. Avocado Honey
2 oz. East Kent Goldings (1 hr.)
1.5 oz. Saaz (flameout)
Spices at flameout:
1 oz Crushed coriander
1/4 tsp.Powder Ginger
1/4 tsp.Powdered Cardamom (green)
1 gram.Grains of Paradise
Mashed grains at 150 deg F for 1 hour. Got a stuck sparge 'cuz the temp dropped below 140 at the end Mashed out with 180 degree water to 6 gallons total runoff. SG of 6 gallons was 1.050 (sample chilled to 70 F.) A little low, so I tossed in 2 lbs. of amber dry malt extract I had on hand. At flameout, tossed in spices and honey and let sit for 10 minutes. Stirred to dissolve honey and let sit for another 5 minutes to settle out solids.
Drained 5 gallons through Shirron Plate Chiller (which kicked it's ass to 65 F) into bucket and added 1L starter of WLP510 Bastogne Ale Yeast.
12 hours later, it required some clean up and a blow off tube.
Going like crazy and keeping it at 70 F. We shall see.
OG = 1.092
If this goes well, I'm gonna do the same (modified) recipe for an all grain version of my Nefertem's Tripel with the Sacred Blue Lilly!
Loosely based on the Third Nipple Trippel from Radical Brewing:
10.5 lbs. Belgian Pilsener Malt
2.5 lbs. Munich Malt
1.0 lb Torrified Wheat
3 lbs. Avocado Honey
2 oz. East Kent Goldings (1 hr.)
1.5 oz. Saaz (flameout)
Spices at flameout:
1 oz Crushed coriander
1/4 tsp.Powder Ginger
1/4 tsp.Powdered Cardamom (green)
1 gram.Grains of Paradise
Mashed grains at 150 deg F for 1 hour. Got a stuck sparge 'cuz the temp dropped below 140 at the end Mashed out with 180 degree water to 6 gallons total runoff. SG of 6 gallons was 1.050 (sample chilled to 70 F.) A little low, so I tossed in 2 lbs. of amber dry malt extract I had on hand. At flameout, tossed in spices and honey and let sit for 10 minutes. Stirred to dissolve honey and let sit for another 5 minutes to settle out solids.
Drained 5 gallons through Shirron Plate Chiller (which kicked it's ass to 65 F) into bucket and added 1L starter of WLP510 Bastogne Ale Yeast.
12 hours later, it required some clean up and a blow off tube.
Going like crazy and keeping it at 70 F. We shall see.
OG = 1.092
If this goes well, I'm gonna do the same (modified) recipe for an all grain version of my Nefertem's Tripel with the Sacred Blue Lilly!
Despite their positive reviews, the head brewer gave me some critical feedback as well. He recommends adding some crystal malts and maybe mashing higher for more body/higher final gravity. 
